{"@id":"https://credentialengineregistry.org/resources/ce-c4fc2b7d-cbaa-4325-ad05-3025eed18afc","@type":"ceterms:AssociateDegree","@context":"https://credreg.net/ctdl/schema/context/json","ceterms:ctid":"ce-c4fc2b7d-cbaa-4325-ad05-3025eed18afc","ceterms:name":{"en-US":"Culinary Arts"},"ceterms:ownedBy":["https://credentialengineregistry.org/resources/ce-6756e6bf-8fa8-4d57-854d-9065489e23ec"],"ceterms:inLanguage":["en"],"ceterms:description":{"en-US":"This program prepares the student for mid-level cook positions and entry chef positions. It combines food industry training and experience with specific interdisciplinary study. The program offers students an opportunity to learn and practice basic and advanced technical skills in food preparation and service, food identification, nutrition, and food and beverage composition."},"ceterms:estimatedCost":[{"@type":"ceterms:CostProfile","ceterms:name":{"en-US":"Culinary Arts"},"ceterms:price":14364.0,"ceterms:currency":"USD","ceterms:costDetails":"https://catalog.mcc.edu/preview_program.php?catoid=12\u0026poid=1450\u0026returnto=369","ceterms:description":{"en-US":"The program's total cost of tuition and required fees, assuming normal time to completion. Examples: Athletic center fees, technology fees, and lab fees."},"ceterms:directCostType":{"@type":"ceterms:CredentialAlignmentObject","ceterms:framework":"https://credreg.net/ctdl/terms/CostType","ceterms:targetNode":"costType:AggregateCost","ceterms:frameworkName":{"en-US":"Cost Type"},"ceterms:targetNodeName":{"en-US":"Aggregate Cost"},"ceterms:targetNodeDescription":{"en-US":"Sum of direct costs."}}}],"ceterms:occupationType":[{"@type":"ceterms:CredentialAlignmentObject","ceterms:codedNotation":"35-1011.00","ceterms:targetNodeName":{"en-US":"Chefs and Head Cooks"},"ceterms:targetNodeDescription":{"en-US":"Direct and may participate in the preparation, seasoning, and cooking of salads, soups, fish, meats, vegetables, desserts, or other foods. May plan and price menu items, order supplies, and keep records and accounts."}},{"@type":"ceterms:CredentialAlignmentObject","ceterms:codedNotation":"35-2014.00","ceterms:targetNodeName":{"en-US":"Cooks, Restaurant"},"ceterms:targetNodeDescription":{"en-US":"Prepare, season, and cook dishes such as soups, meats, vegetables, or desserts in restaurants. May order supplies, keep records and accounts, price items on menu, or plan menu."}}],"ceterms:subjectWebpage":"https://catalog.mcc.edu/preview_program.php?catoid=12\u0026poid=1450\u0026returnto=369","ceterms:audienceLevelType":[{"@type":"ceterms:CredentialAlignmentObject","ceterms:framework":"https://credreg.net/ctdl/terms/AudienceLevel","ceterms:targetNode":"audLevel:PostSecondaryLevel","ceterms:frameworkName":{"en-US":"Audience Level"},"ceterms:targetNodeName":{"en-US":"Post-Secondary Level"},"ceterms:targetNodeDescription":{"en-US":"Intended for those who have completed secondary level school programs or equivalent."}}],"ceterms:estimatedDuration":[{"@type":"ceterms:DurationProfile","ceterms:exactDuration":"P101W"}],"ceterms:credentialStatusType":{"@type":"ceterms:CredentialAlignmentObject","ceterms:framework":"https://credreg.net/ctdl/terms/CredentialStatus","ceterms:targetNode":"credentialStat:Active","ceterms:frameworkName":{"en-US":"Credential Status"},"ceterms:targetNodeName":{"en-US":"Active"},"ceterms:targetNodeDescription":{"en-US":"Awards of the credential are ongoing."}},"ceterms:instructionalProgramType":[{"@type":"ceterms:CredentialAlignmentObject","ceterms:framework":"https://nces.ed.gov/ipeds/cipcode/Default.aspx?y=56","ceterms:targetNode":"https://nces.ed.gov/ipeds/cipcode/cipdetail.aspx?y=56\u0026cip=12.0503","ceterms:codedNotation":"12.0503","ceterms:frameworkName":{"en-US":"Classification of Instructional Programs"},"ceterms:targetNodeName":{"en-US":"Culinary Arts/Chef Training."},"ceterms:targetNodeDescription":{"en-US":"A program that prepares individuals to provide professional chef and related cooking services in restaurants and other commercial food establishments.  Includes instruction in recipe and menu planning, preparing and cooking of foods, supervising and training kitchen assistants, the management of food supplies and kitchen resources, aesthetics of food presentation, and familiarity or mastery of a wide variety of cuisines and culinary techniques."}}]}